Skinny Stuffed Tarragon Lemon Mustard Chicken Recipe
We were chosen to take part in Saucy Mama's "Skinny Mama - Cooking with Mustard" Recipe Contest, and as such, a nice big box filled with a variety of Saucy Mama mustards appeared on our front porch not too long ago. We were quite excited to try some new mustard flavors, and the "Smoky Garlic" and the "Tarragon Lemon" flavors especially appealed to us. The contest rules dictated that we had to use one of the mustards to create an original recipe that follows the guidelines of any well-known diet plan.
The recipe we came up with is called "Skinny Stuffed Tarragon Lemon Mustard Chicken," and it is as deliciously flavorful as it is low in calories. The Tarragon-Lemon mustard packs an herbacious punch of flavor with hints of tangy citrus, and the vegetables stuffed inside the chicken keep it moist and fork-tender. Even with a side dish of pretty red lentils, a serving comes in at only 302 calories! It has a mere 3 grams of saturated fat, and the dish is low-carb as well as high in protein, niacin, folic acid and Vitamin A. And did you happen to notice that it only takes about 25 minutes to make??? It's the perfect weeknight dinner!
Finally, and maybe most importantly, this contest is being decided on Facebook. So if you like A Couple in the Kitchen, and our "Skinny Stuffed Tarragon Lemon Mustard Chicken" sounds good to you, please vote for us HERE. Voting starts Wednesday February 29th (Leap Day!) and ends on March 7th. And you can VOTE ONCE PER DAY!!!
Skinny Stuffed Tarragon Lemon Mustard Chicken
(Makes 6 servings)
- 6 boneless skinless chicken thighs
- freshly ground black pepper
- 6 tablespoons Saucy Mama Tarragon Lemon Mustard
- 2 slices sweet yellow onion, 1/4-inch thick
- 6 spinach leaves
- 2 ounces white wine
- 1 cup fat-free chicken broth
- 3/4 cup red lentils
Preheat oven to 375. Lay chicken thighs flat on a work surface and season them on both sides with salt and pepper. Pour the mustard into a bowl and gently toss the chicken thighs in the mustard; set aside for 10 minutes to marinate. Once again lay chicken thighs flat on a work surface. On top of each chicken thigh, place one spinach leaf, 3-4 julienned slices of tomato, and 3-4 slices of onion until chicken is covered with vegetables. Roll chicken so that vegetables are encased inside, then place in a baking dish. Add white wine to the dish and cover loosely with aluminum foil. Bake at 375 for 20 minutes, removing aluminum foil when there are five minutes left to go. While chicken is baking, place lentils in a medium saucepan. Cover lentils with chicken broth, bring to a boil, stir gently, then loosely cover and cook for 20 minutes, stirring halfway through.
Disclaimers:
We were given 6 bottles of mustard by Saucy Mama/Barhyte Specialty Foods as participants in this contest. We were not otherwise compensated, and the recipe here, as well as any opinions expressed, are our own.
The winner of the GIVEAWAY will supply us with their contact information which we will send to Saucy Mama; GIVEAWAY prize will be shipped directly from Sauce Mama/Barhyte Specialty Foods.